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A good fillet of salmon doesn’t need a lot of help to turn into a fine dinner. This recipe for grilled salmon fillets is from an appealing new cookbook from the test kitchen of Canadian Living magazine, based on favourite recipes from the magazine’s television show Best Recipes Ever, which is the title of the book. It’s the second volume of these recipes (Transcontinental Books, $26.95) and is a good collection for the cook in a hurry.

A 15-minute marinade starts the dish.

6 skin-on salmon fillets, each 6 ounces (170 g)

1/4 cup soy sauce

2 tablespoons chopped fresh mint

2 tablespoons grated fresh ginger root

2 tablespoons unseasoned rice vinegar

1 tablespoon sesame oil

Lemon wedges

- Arrange fish in a shallow dish. In a cup, combine soy sauce, mint, ginger, vinegar and sesame oil, and pour over salmon. Cover and refrigerate for 15 minutes.

- Place salmon, skin side down, on greased grill over medium heat. Brush with remaining marinade. Close lid and grill until fish flakes easily when tested with a fork, about 10 minutes. Serve with lemon wedges.

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